This Skillet Steak Fajitas Recipe is a fantastic camping meal. Most of the prep work for these flavourful steak fajitas can be done ahead and frozen, for a very quick & tasty meal!
A couple years ago, we started making different kinds of fajitas while camping. It’s a fantastic option for camping - fairly simple ingredients, with multiple options for cooking them up.
You can cook them in foil packets, grill your fajita meat directly over the fire, or - in the case of this steak fajita recipe - cook the filling up as a one-pan skillet thing.
Before one of our spring camping trips this year, we figured out how to make it even more perfect for camping - we played around with marinating the meat in our flavourful marinade, prepping all the peppers and such, and freezing it!
This turned out to be a wonderful, super easy recipe for throwing together on the campsite!
“The combination of the marinated steak and peppers was an instant hit for me. The smell of it when you’re cooking it is absolutely outrageous. Even just the smell of the bag of frozen peppers you’d prepared, after they thawed - AMAZING.
It’s something I wouldn’t have thought of on my own for camping, but the way you’ve done it up is great. I love that you can just pull a pack out of the freezer, and we’re like 2 steps away from a hot, tasty dinner.... without me being on the hook for doing a ton of dishes!
I’m also a big fan of any meal that involves some kind of “choose your own adventure” customization, and these steak fajitas hit that for me.
I love when we prepare a few different toppings, then customize our meals however we like. These are some of the best fajitas I’ve ever had.”
So... there you have it. Super convenient, AND a tasty camping meal that the whole family will love.
Let’s look at what you’ll need to have on hand, to get started!
Ingredients
This recipe uses mostly pretty simple ingredients - you shouldn’t have any trouble finding what you need in any larger grocery store.
As always, I have some ingredient notes for you:
Steak
The cut of beef you choose will affect the final texture of the fajitas.
That said, the marinade does some tenderizing, and your cutting technique does a lot of the heavy lifting here.
I recommend using Flank Steak, Hanger Steak, Sirloin Steak, or Hanger Steak. When you’re trimming and slicing the meat, be sure to cut across the grain!
Tortillas
You can use whatever tortillas you like, but I recommend keeping them on the smaller side. You’re making homemade fajitas, not a burrito!
Flour Tortillas are traditional, corn tortillas are a great gluten-free option... but don’t have the best texture.
If you’re looking to make your own gluten free tortillas, try my recipes for Gluten-Free Flour Tortillas, Cassava Flour Tortillas, or - my favourite - my Gluten-Free Hybrid Tortillas... which look and act like a flour tortillas, but taste like roasted corn!
The Hybrid Tortillas are my favourite tortillas ever, and the cassava flour ones are a great option for those who need grain-free tortillas.
Fresh Produce
While many steak fajitas recipes use some form of fajita seasoning, smoked paprika (or regular paprika), and/or chili powder, this recipe gets all its flavour from the use of fresh produce.
This is both in the vegetable mix itself, and in the flavourful steak fajita marinade.
Overall, I use
Peppers: Poblano Pepper, Red Bell Pepper, Yellow Bell Pepper, Jalapeno Peppers
Red Onion
Fresh Garlic Cloves pressed or finely minced
Chopped Cilantro
You can swap any of then peppers out for something like a green bell pepper or orange bell peppers if you prefer. Add more Jalapeno if you like, or use less.
If you hate cilantro, leave it out. IMHO, a good marinade doesn’t need to be an exact science!
Everything Else
Rounding out this recipe, you will need:
Olive Oil (or Vegetable Oil)
Nonstick Grilling Spray
Ground Black Pepper
Fresh Lime Juice
Smoked Paprika
Cumin
Salt
... aside from the fact that you can substitute lemon juice - or even apple cider vinegar - for the lime juice, I really don’t have anything to add, as far as these last few ingredients go!
Beyond the actual recipe, be sure to have your favorite toppings on hand.
Shredded cheese (Cheddar, Monterey Jack, Pepper Jack, etc), Queso Fresco, sour cream, pico de gallo, guacamole, even hot sauce - go with what you like!
Share the Love!If you’ve made one of our recipes, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @2NerdsInATruck, or you can tag us on TikTok, if you’re posting video. We're also on Pinterest, so you can save all your favourite recipes and park reviews to your own boards! Also, be sure to subscribe to our free email newsletter, so you never miss out on any of our nonsense. Well, the published nonsense, anyway! |
How to Make Skillet Steak Fajitas
The full recipe is in the printable recipe card at the end of this post, here is the visual walk through:
Fajita Filling
I prepare the veggies first, so I can use the same cutting board and knife for everything. Efficiency!
Seed the bell peppers, slice into long, thin strips, and place in a large Ziplock baggie. (Or a Vacuum seal freezer baggie, if freezing this!)
Seed the Jalapeno peppers - if using - slice VERY thinly, add to the bag of peppers.
Peel and slice the red onion into thin slices, add to the bag of peppers.
If you’re making Fajitas soon, chill until ready to use. If this will be frozen for later, leave the vacuum seal baggie open, and set it aside for now.
Fajita Marinade
In the bowl of a mini food processor - or in a cup with an immersion blender, combine the olive oil, lime juice, cilantro, garlic, jalapeno, and seasonings.
Blitz until the jalapeno pepper is finely chopped and everything is well combined. Set aside.
Trim the steak if needed, and slice into strips. Add the sliced steak to a medium sized Ziplock Baggie.
Pour the fajita marinade into the baggie of steak strips. Seal, and shake gently or carefully massage to coat everything. Chill for at least two hours - more is better - but 8 hours should be the max.
Vacuum and seal the marinated beef, then add that baggie to the baggie of veggies. Vacuum and seal THAT bag, and toss it in the freezer!
Assembly
If you’ve frozen your ingredients, thaw them before proceeding.
Note: If you’re cooking at home, set your burner to medium-high heat.
In a large cast iron skillet, sear the marinated beef in the olive oil, until browned all over.
Add the sliced peppers and onions, saute until the vegetables are the texture you’d like. Cover and keep warm, while you prepare the tortillas.
Working in batches, spray a few tortillas lightly with pan spray, and cook directly on the grill for a 15 seconds or so on each side, just to heat through and char.
Leftovers
Once cooled to room temperature, leftovers can be transferred to an airtight container and stored in the fridge for up to 4 days. Best served reheated.
More Grilling Recipes for Camping
Looking for some great meals to cook on a campfire or grill? Here's a few of my favourites!
Bacon Venison Burgers with Whiskey Onions
Bannock Burgers
Bison Burgers with Bacon and Caramelized Onions
Campfire Calzones
Campfire Pizza
Elk Burgers with Bacon & Sauteed Mushrooms
Fajita Chicken Kebabs
French Onion Soup Burgers
Greek Chicken Souvlaki
Grilled Cheese Cheeseburgers
Grilled Chicken Fajitas
Lemon-Dill Fresh Salmon Burgers
Easy Grilled Shrimp Tacos
Grilled Tuna Tacos
Mediterranean Chicken Kebabs
Mediterranean Salmon Burgers
Pesto Chicken Skewers
Sesame Ginger Grilled Tuna Kebabs
Shrimp Boil Foil Packets
Thanksgiving Turkey Burgers
Be sure to check out our other Camping Recipes, including Camping Desserts, Camping Snacks, Make-Ahead Camping Mix Recipes, and a ton of delicious Camping Main Dish Recipes.
Also, we had SO much fun designing gourmet jerky recipes for our camping trips, we started a whole new blog for them! Check out Dried & Tasty for all kinds of fun recipes to make in your food dehydrator!
Campfire Skillet Steak Fajitas
Equipment
- 1 Large Skillet
Ingredients
Steak Marinade:
- 2 tablespoon Olive Oil
- 1 tablespoon Lime Juice
- 2 tablespoon Chopped Cilantro
- 4 Garlic Cloves pressed or finely minced
- ½-1 Jalapeno Pepper seeded and finely chopped
- 2 teaspoon Smoked Paprika
- 1 teaspoon Salt
- ½ teaspoon Cumin
- ½ teaspoon Ground Black Pepper
Fajitas:
- 1 Poblano Pepper
- 1 Red Bell Pepper
- 1 Yellow Bell Pepper
- 2 Jalapeno Peppers optional
- 1 Small Red Onion
- 1 lb Flank Steak Sirloin Steak, or Hanger Steak
- 1 tablespoon Olive Oil
- Nonstick Grilling Spray
- Small Flour Tortillas or Corn Tortillas
- Toppings: Sour cream cilantro salsa, avocado, shredded cheese, etc.
Instructions
Fajita Marinade:
- In the bowl of a mini food processor - or in a cup with an immersion blender, combine the olive oil, lime juice, cilantro, garlic, jalapeno, and seasonings.
- Blitz until the jalapeno pepper is finely chopped and everything is well combined. Set aside.
Fajita Filling:
- Seed the bell peppers, slice into long strips, and place in a large Ziplock baggie.
- Seed the Jalapeno peppers - if using - slice VERY thinly, add to the bag of peppers.
- Peel and slice the red onion into thin slices, add to the bag of peppers. Chill until ready to use.
- Note: I prepare the veggies first, so I can use the same cutting board and knife for everything. Efficiency!
- Trim the steak if needed, slice into strips, and add to a medium sized Ziplock Baggie.
- Pour the fajita marinade into the baggie of steak strips. Seal, and shake gently or carefully massage to coat everything. Chill for at least two hours - more is better - but 8 hours should be the max!
Assembly:
- Get a medium-hot fire going. You don’t want it roaring, but you do want it to sustain good heat at least 20 minutes or so.
- Note: If you’re cooking at home, set your burner to medium-high.
- In a large skillet, sear the marinated beef in the olive oil, until browned all over.
- Add the sliced peppers and onions, saute until the vegetables are the texture you’d like. Cover and keep warm, while you prepare the tortillas.
- Working in batches, spray a few tortillas lightly with pan spray, and cook directly on the grill for a 15 seconds or so on each side, just to heat through and char.
- Serve the steak fajita mixture with heated tortillas, and your choice of toppings.
Notes
Nutrition
Thanks for Reading!If you loved this post - or have any questions about it - please leave a comment below! We'd also love it if you would consider sharing the link on social media! |
Marie & Michael Porter
One of our favourite fajita recipes ever! Hope you love it as much as we do!